Christmas Pudding

PennyBy Penny  ,   

November 11, 2015


225g suet

60g plain flour

425g sultanas

120g chopped cherries

100g currants

60g chopped nuts

1/2 freshly grated nutmeg

1 tspn mixed spice

1/2-1 tspn cinnamon

225g breadcrumbs

Pinch of salt

Zest and juice of half a lemon

Zest and juice of half an orange

140 ml milk or milk and water

4 eggs

120ml of dark rum or brandy


1Put all dry ingredients into a large bowl

2Add in the milk, fruit juice and the eggs one at a time stirring constantly

3Add in the alcohol and stir to combine fully

4Get everyone in the family to have a stir and make a wish

5Put into a greased 2 pint pudding bowl

6Top with a pleated piece of grease proof paper then a pleated sheet of foil and secure with string

7In a large pan sit it on an upturned saucer or template. Add in boiled water and boil for 4 hours

8To reheat steam for another hour or put in a slow cooker for 2-3 hours

9Serve with custard, cream, brandy butter or brandy sauce.

10Will last for months